Samantha Schwartz - Copycat Dessert Cookbook

Prep Time: 15 minutes

Cooking Time: 55 minutes

Ingredients

For Cake:

• 7 egg whites
• teaspoon tartar cream
• 2 cups flour
• 1 cups sugar
• 1 tablespoon baking powder
• 7 egg yolks
• cup vegetable oil
• cup cold water
• 2 teaspoons vanilla
• teaspoon salt

For Filling:

• 6 tablespoons flour (rounded)
• 1 cups Butter Flavor Crisco
• 1 cups sugar
• 1 cup cold milk (scant)
• 2 teaspoons vanilla

Directions

1. Preheat your oven to 350 F.
2. Mix flour with baking powder, sugar & salt in a large sized bowl; mix well. Make a well in the middle & add in the oil, vanilla, cold water & egg yolks. Using a large spoon, beat well until smooth; set aside.
3. Beat whites with cream of tartar until stiff peaks appear. Transfer on top of the egg yolk batter & fold in until combined.
4. Transfer to a 10x14 pan, ungreased & bake for 45 to 50 minutes. Let cool for couple of minutes and then turn upside down into another pan. Let cool, then run a knife around the edges. Remove & cut in half.
5. Now, for the filling, mix flour together with Butter Flavor Crisco & sugar; beat for 4 to 5 minutes on high & then gradually add in vanilla & milk. Beat on high again for 3 to 5 more minutes. Spread the mixture between 2 even layers & cut it into 3x1 size & wrap them individually

Prep Time: 15 minutes

Cooking Time: 1 hour & 10 minutes

Servings: 10

Ingredients

For the Cake:

• 3 eggs
• 1 stick butter, unsalted, softened
• 2 teaspoons baking soda
• 1 teaspoon of vanilla extract
• 2 cups all-purpose flour
• 1/3 cup cocoa powder
• 2 cups sugar
• 1 cups milk
• teaspoon salt

For the Frosting:

• 3 drops of red food coloring
• 1 cups sugar
• 6 egg whites
• 1 teaspoon cream of tarter
• 2 cups coconut, shredded
• 1 teaspoon coconut extract
• 2 teaspoons vanilla extract
• 1/3 cup water

Directions

For the Cake:

1. Cream butter with the sugar & then gradually add in vanilla & eggs. Whisk flour together with the cocoa, baking soda & salt in a separate large sized bowl.
2. Add half of the dry mixture to sugar/butter mixture & then add in the milk and the remaining dry mixture.
3. Scoop everything into a lightly greased muffin tin & bake for 15 minutes at 350 F. Allow it to cool for some time at room temperature.
4. Cut a cone from the bottom of every cake & trim the tip off.

For the Filling:

1. Beat the egg whites well until soft peaks form, for couple of minutes.
2. Combine sugar together with cream of tartar & water in a small sized saucepan; bring everything to a boil, over moderate heat settings. Remove the pan from heat & let cool a bit at room temperature.
3. Gradually pour the syrup into the egg whites and then add in vanilla & coconut extract.
4. Whip until the mixture is thickened, for 10 more minutes. Process the coconut in a food processor. If desired, feel free to add food coloring during this process.
5. Replace the cap of the cake; leaving it upside down for the frosting.
6. Generously coat the bottom & sides with a layer of frosting and then add in the coconut sprinkles.

Prep Time: 15 minutes

Cooking Time: 1 hour 15 minutes

Servings: 10

Ingredients

For Cupcakes:

• 1 cups sugar
• 2 cups flour
• cup Dutch process cocoa
• 1 teaspoon of baking powder
• 1 teaspoons of baking soda
• teaspoon salt
• 2 eggs
• 1 cup oil
• cup buttermilk
• 1 teaspoon vanilla
• cup hot coffee

For Ganache:

• cup cream
• 7 ounces chocolate

For Filling:

• 4 tablespoons butter
• 1 cup powdered sugar
• 2 teaspoons vanilla
• 1 cup marshmallow crme

For Icing:

• stick butter
• 1 cup powdered sugar
• teaspoon vanilla
• -1 tablespoon milk

Directions

1. Preheat your oven to 350 F. Sift flour together with Dutch process cocoa, sugar, baking soda, baking powder & salt in a large sized bowl. Beat eggs together with oil, vanilla & buttermilk in a separate bowl, and then add the mixture into the dry ingredients. Beat in the warm coffee.
2. Pour the mixture into the lined muffin cups & fill them approximately 2/3 full; bake for 18 to 20 minutes at 350 F. Remove from oven & let cool a bit at room temperature. Beat all the filling ingredients together in a medium sized bowl. Fill a large sized piping bag. When you can easily handle the cupcakes, press their tip into the middle & squeeze one or two tablespoons of cream filling into the middle. Repeat the process for all the cupcakes .
3. Over medium heat settings in a large saucepan; heat the cream until the cream is hot & just begins to boil, stirring frequently. Transfer the cream immediately on top of the chocolate; whisk until smooth. Spread the slightly cooled but warm ganache on top of the filled cupcakes.
4. Whip all the icing ingredients together until smooth; if required, feel free to add more of milk. Fill a piping bag & pipe on the curls.

Prep Time: 15 minutes

Cooking Time: 1 hour

Servings: 12

Ingredients

For Cake:

• 6 tablespoons lemon juice, freshly squeezed
• 1 package lemon pudding mix, non-instant (4.3 ounce)
• 8 ounces sour cream
• 1 package yellow cake mix (18.25 ounce)